Jalapeno Popper Mexican Street Corn
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Ingredients
-
4 ears fresh sweet corn
-
2 jalapeno peppers
-
3 tablespoons canola oil, divided
-
3/4 teaspoon salt, divided
-
1/4 cup panko bread crumbs
-
1/2 teaspoon smoked paprika
-
1/2 teaspoon dried Mexican oregano
-
4 ounces cream cheese, softened
-
1/4 cup media crema table cream or sour cream thinned with 1 teaspoon 2% milk
-
2 tablespoons lime juice
-
Ground chipotle pepper or chili powder
-
Optional: Chopped fresh cilantro and lime wedges
Directions
-
1.
Husk corn. Rub corn and jalapenos with 2 tablespoons canola oil. Grill, covered, on a greased grill rack over medium-high direct heat until lightly charred on all sides, 10-12 minutes. Remove from heat. When jalapenos are cool enough to handle, remove skin, seeds and membranes; chop finely. Set aside.
-
2.
Sprinkle corn with 1/2 teaspoon salt. In a small skillet, heat remaining oil over medium heat. Add panko; cook and stir until starting to brown. Add paprika and oregano; cook until crumbs are toasted and fragrant.
-
3.
Meanwhile, combine cream cheese, crema, lime juice and remaining salt; spread over corn. Sprinkle with bread crumbs, jalapenos and chipotle pepper. If desired, sprinkle with cilantro and serve with lime wedges.
Nutrition Facts
1 ear of corn: 339 calories, 26g fat (9g saturated fat), 39mg cholesterol, 568mg sodium, 25g carbohydrate (8g sugars, 3g fiber), 6g protein.
© 2024 RDA Enthusiast Brands, LLC